I’m not sure whether you’ve realised but ever since I started writing these recipes, my obsession with desiccated coconut has become apparent. Now that my mother has sent her locally famous impossible pie recipe with me, along with her passion fruit muffin recipe, it has become clear that the desire to infuse every sweet dish with coconut is genetic.

Mum started making impossible pie in the 80s. I’m not sure where she first got the recipe, but it has been a mainstay dessert ever since. When I asked her why it was called “impossible pie”, she said, “It’s easy to make, it’s impossible to go wrong!”.

It is basically a pastry-less custard tart on steroids but it’s definitely firmer than the slimy, yellow wobblers you often find in Australian bakeries. If you make this one, do let me know if you found it impossible to go wrong.